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purslane
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Posted by Marie_K SA Aust (My Page) on Tue, Jan 7, 03 at 23:10
| I have a plant growing wild in my garden (some would say it is a weed) that I am almost 100% sure is purslane (pigweed, portulaca). I have a Greek cookbook which suggests using this weed in salads. Has anybody got any advice/recommendations? |
Follow-Up Postings:
RE: purslane
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Purslane
(Portulaca oleraceaae)
Also known as Pusley or Fatweed. Fast-growing, trailing annual succulent to 20cm high and 40cm wide. Seedlings are very fleshy or watery, reddish-green to purplish-red stems. Leaves are thick, broadest near the tip and narrow towards the base. When mature, the succulent reddish stems often form circular mats. Leaves are thick, fleshy and mucilaginous. Flowers are small and yellow, sometimes purple, scarlet or pink, and they close up in cloudy weather and darkness. They appear in late spring. Stems and leaves are highly nutritious and can be eaten raw in salads. They can also be cooked or pickled. Can be frozen, or dried and stored in airtight containers. The seeds can be eaten raw, or ground and made into bread. Medicinal Uses: Used to treat burns, trauma, headaches, stomach, intestinal and liver ailment, coughs, shortness of breath and arthritis. The whole plant, mashed, can be applied as a poultice for sore eyes. A good dietary source of iron, Vitamins A and C, and omega-3 fatty acids. I've heard called Pigweed also. Please take a very fresh (not half-dead!) sample to a nursery to have it identified positively before you begin to use it - just to be on the safe side. 'Almost 100% sure' isn't good enough. It needs to be 100% absolutely and definitely! Take a struck cutting in a pot, preferably. Search for a picture on Google.images. |
RE: purslane
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| Thanks for the info, and as for the ID, well I looked up the picture on a few websites and in a couple of books (as well as my cookbook) and it is identical - reddish stem, grows in a flat rosette, fleshy, bright green succulent leaves about the size of a 5 cent piece, narrowing towards the base. I found out it is native to Australia as well as lots of other countries, and it was used as a bushfood by Aborigines and the early settlers. I haven't seen it flower yet but it all other respects it is identical. My grandmother always called this plant pigweed. I am confident about this one but there are other weeds (like fat hen) that I am far less confident about eating! |
RE: purslane
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RE: purslane
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| The purslane has just flowered so now i am definately sure - and better rip it out before it self seeds everywhere! |
RE: purslane
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| Well I have eaten some (well washed!) and am still alive (joke). Actually it had a very interesting taste, very crisp and cooling, good for summer salads. The Greek cookbook recommends dressing it with oil and lemon or adding it to Greek salad. The rest of my family think I'm mad but what's different. |
RE: purslane
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- Posted by jancc westaus (My Page) on
Sun, Jun 22, 03 at 23:06
| and to think i have been pulling this out and giving it to the sheep. it grows rampant here is you let it. looks like i will be cultivating it from now on. |
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